Nigerian Ofada Rice with Ayamase Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 2 cups (400 g) Ofada rice
• 6 cups (1.4 L) water + extra as needed, 1 tsp salt
• 1 kg assorted meats (beef, goat, tripe/shaki, cow foot; optional ponmo)
• 6 large eggs
• 4 large green bell peppers (about 900 g)
• 4–6 green Scotch bonnets or habanero
• 2 medium onions (one blended, one sliced)
• 4 garlic cloves, 1 tbsp grated ginger
• 1 cup (240 ml) red palm oil
• 2–3 tbsp iru (locust beans), 2 tbsp ground crayfish
• 2 bouillon cubes (or 2 tsp powder), salt to taste

Do This

• 1. Pick through, rinse, and soak Ofada rice 20 minutes; set a pot of 6 cups salted water to boil.
• 2. Simmer assorted meats with onion, garlic, ginger, bouillon, bay leaves, and 2 cups water until tender (45–60 min); reserve 1–1.5 cups stock.
• 3. Boil eggs: cover with cold water, bring to boil, cover and stand 10 min; ice-bath, peel.
• 4. Blend green bell peppers, Scotch bonnets, half an onion, garlic, and ginger to a coarse puree.
• 5. Bleach palm oil (covered) 12–15 min over medium heat, add iru, then fry the pepper puree until reduced and oil begins to separate (20–30 min).
• 6. Stir in crayfish, meats, and 1–1.5 cups stock; simmer 10–15 min. Add eggs in the last 5 min; salt to taste.
• 7. Cook Ofada rice in the boiling water on low until tender (45–55 min); rest 10 min, fluff, and serve with Ayamase.

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Why You’ll Love This Recipe

• Authentic Yoruba flavors: nutty, slightly smoky Ofada rice with fiery, umami-rich green Ayamase stew.
• Layered textures from assorted meats, silky eggs, and jammy pepper base.
• Clear, step-by-step instructions with exact measurements for reliable results.
• Make-ahead friendly: stew tastes even better the next day and freezes beautifully.

Grocery List

• Produce: Green bell peppers, green Scotch bonnet/habanero, onions, garlic, ginger, spring onions (garnish), green chilies (garnish), ripe plantains (optional)
• Dairy: None
• Pantry: Ofada rice, red palm oil, iru (locust beans), ground crayfish, bouillon cubes, bay leaves, salt, black pepper

Full Ingredients

For the Ofada Rice

• 2 cups (400 g) Ofada rice (local unpolished rice)
• 6 cups (1.4 L) water, plus more as needed
• 1 teaspoon fine salt

For the Green Pepper Blend

• 4 large green bell peppers (about 900 g), seeded and roughly chopped
• 4–6 green Scotch bonnets or habanero (to heat preference), stems removed
• 1 large onion (about 200 g), roughly chopped (use half here; reserve the other half sliced for oil)
• 4 garlic cloves
• 1 tablespoon freshly grated ginger
• 2–4 tablespoons water, only if needed to help the blender catch

For the Meats & Stock

• 1 kg assorted meats, cut bite-size (e.g., 400 g beef, 300 g goat, 200 g shaki/tripe, 100 g cow foot; optional 200 g ponmo/cow skin)
• 1 medium onion, chopped
• 2 bouillon cubes (about 8 g total) or 2 teaspoons bouillon powder
• 1 teaspoon fine salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 2–3 cups water (start with 2 cups; top up as needed)

For the Ayamase (Green “Designer” Stew)

• 1 cup (240 ml) red palm oil
• 1/2 large onion, sliced (from above) for bleaching oil
• 2–3 tablespoons iru (locust beans), rinsed and lightly mashed
• 2 tablespoons ground crayfish
• 1–1.5 cups (240–360 ml) reserved meat stock
• Salt to taste

Finishing & Garnish

• 6 large eggs, hard-boiled and peeled
• 1–2 green chilies, thinly sliced
• 2 spring onions (green parts), thinly sliced
• Optional: fried ripe plantains (dodo), for serving

Step-by-Step Instructions

Step 1: Sort, Rinse, and Soak the Ofada Rice

Spread the Ofada rice on a tray and pick out any stones or husks. Rinse in several changes of cold water until the water runs mostly clear. Soak in warm water for 20 minutes to help soften the bran. Drain and set aside. Put 6 cups (1.4 L) water and 1 teaspoon salt in a medium pot and bring to a boil while you continue with the stew.

Step 2: Cook the Assorted Meats and Boil the Eggs

In a large pot, combine the assorted meats, chopped onion, bouillon, salt, black pepper, bay leaves, and 2 cups water. Bring to a boil over medium-high heat, then reduce to a gentle simmer (about 95–98°C) and cook covered until each cut is tender, 45–60 minutes. Top up with hot water as needed. You should end up with 1.5–2 cups flavorful stock; strain and reserve. Meanwhile, place eggs in a saucepan, cover with cold water by 2.5 cm, and bring to a gentle boil. Cover, turn off heat, and let stand 10 minutes. Transfer to an ice bath, peel, and set aside.

Step 3: Blend the Green Pepper Base

Add green bell peppers, Scotch bonnet/habanero, half of the onion, garlic, and ginger to a blender. Pulse until coarse—aim for a textured salsa, not a smooth puree. Add 2–4 tablespoons water only if needed to get things moving. Set aside.

Step 4: Bleach the Palm Oil Safely and Bloom the Iru

Place a heavy, deep pot over medium heat. Add 1 cup (240 ml) red palm oil and the sliced half-onion. Cover the pot with a lid slightly ajar or use a splatter screen. Heat for 12–15 minutes; the oil will change from deep red to a clear amber-gold and lose its raw aroma (oil temperature roughly 175–190°C). Ventilate your kitchen well. Turn off heat and let the oil cool for 2 minutes, then remove the onion slices. Return the pot to medium heat, add the iru, and stir for 60 seconds until fragrant.

Step 5: Fry the Pepper Base Until Jammy

Carefully add the coarse green pepper blend to the hot oil; it will sputter. Cook over medium to medium-high heat, stirring often, until the mixture reduces by about half, looks glossy and jammy, and oil begins to separate at the edges, 20–30 minutes. Keep the pot partially uncovered to let steam escape; adjust heat to maintain a lively sizzle without burning.

Step 6: Build the Ayamase and Finish with Eggs

Stir in the ground crayfish, then add the cooked meats and 1–1.5 cups reserved meat stock. Simmer gently (90–95°C) for 10–15 minutes to marry flavors, stirring occasionally. Taste and adjust salt. Nestle the peeled boiled eggs into the stew during the last 5 minutes so they warm and take on the green sheen. If the stew is too thick, loosen with a splash more stock; if too loose, simmer a few minutes more.

Step 7: Cook the Ofada Rice and Serve

Add the soaked, drained rice to the boiling salted water. Stir once, reduce heat to low, cover, and simmer gently (95–98°C) until the grains are tender but still have a pleasant chew, 45–55 minutes. If the pot dries before the rice is done, add hot water 60 ml at a time. Turn off heat and steam covered for 10 minutes, then fluff with a fork. Serve mounded Ofada rice with a generous ladle of Ayamase, the glossy eggs, and a sprinkle of sliced green chilies and spring onions. Add fried plantains on the side if you like.

Pro Tips

• Keep the pepper blend coarse for signature Ayamase texture—fine purees taste flatter.
• Ventilate well when bleaching palm oil; keep the lid slightly ajar and use a deep pot to control sputtering.
• Aim for oil separation: the stew is ready when it turns glossy and the oil peeks through around the edges.
• Skim and reserve excess flavored oil; it is liquid gold for frying eggs, plantains, or future stews.
• Ofada rice can be gritty—pick thoroughly for stones and rinse several times before soaking.

Variations

• Milder Ayamase: Use 2–3 Scotch bonnets and add an extra bell pepper. Season gently and finish with a squeeze of lime for brightness.
• Seafood Version: Swap meats for 500 g prawns and 200 g smoked/dried fish; add seafood during the last 5–7 minutes to avoid overcooking.
• Vegan: Use mixed mushrooms (oyster/cremini) and smoked tofu, vegetable stock, and extra iru for depth.

Storage & Make-Ahead

Ayamase keeps 4–5 days refrigerated in an airtight container; the flavors deepen by day two. Freeze up to 3 months; thaw overnight in the fridge and reheat gently, adding a splash of stock or water if thick. Store boiled eggs separately and add when reheating. Cooked Ofada rice keeps 3–4 days refrigerated; reheat with a sprinkle of water, covered, in the microwave or on the stovetop over low heat. The blended pepper base and bleached palm oil can both be made 2–3 days ahead.

Nutrition (per serving)

Approximate: 1,050 kcal; 62 g fat (22 g sat); 62 g carbs; 48 g protein; 4 g fiber; 6 g sugars; 950 mg sodium. Values will vary with meat cuts, oil left in the stew, and added sides.